You can make cheesy creamy polenta in a pressure cooker! With minimal effort on your part, it's amazingly easy to do. No standing over the pot stirring with Instant Pot polenta!
Add the polenta to the Instant Pot and pour the chicken stock over. Add the salt and whisk to break up and lumps. Cover and cook on Porridge setting - High Pressure, Normal with a total of 20 minutes.
When done, allow a Natural Release (See Note 2) Release vent value and open lid. Whisk to stir and add the butter and cream. Whisk to incorporate. Add the cheeses and herbs, whisk again until smooth.
Serve with fresh cracked black pepper.
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Notes
Feel free to use vegetable stock or water.
Natural Release: per manufacturer's instruction, this is when the cooker is allowed to cool down naturally until the float valve drops down. This may take 10-15 minutes after cooking is finished. After using the "Porridge" setting do not put steam release in venting position otherwise porridge will splatter through steam release. Use Natural Release.